Peppers Filled with Corn Grits (polenta)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup corn grits, coarse
- 2 cup water
- 4 bell pepper (s)
- 2 beefsteak tomato (s) in small pieces
- 1 onion (s), finely chopped
- 100 g mushrooms, cut
- 200 ml meat broth
- 100 g cheese (Gruyèr), rated, alternatively a cheese that melts well
- 100 g cream
- oregano
- Olive oil, for the onions and the baking dish
- salt and pepper
- butter
Print Recipe
Pin Recipe Instructions
- Steam the onions in a saucepan with hot olive oil until translucent. Add the corn grits and the water, add a little salt and cook, stirring constantly, until the polenta loosens from the bottom. To let it cool down.
- Halve the bell pepper lengthways, remove the seeds and the inner ribs. If necessary, cut a small slice at the bottom so the pods stay better.
- Coat the baking dish with olive oil. Dice the tomatoes and place in the form. Add sliced mushrooms. Season with oregano, salt and pepper. Fill the paprika with the polenta, cover with flakes of butter and place in the tin.
- Pour meat stock and cook in the oven at 180 ° for 20 minutes. Add the cream and sprinkle the pods with the liquid and cook for another 15 minutes. Sprinkle the grated cheese on the peppers and let melt for 5 minutes.
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